The Best Yeast Substitutes for Baking: Easy Alternatives and How to Use Them

Yeast acts as a leavening agent in baking by producing carbon dioxide, which causes the dough to rise and enhances its flavour through fermentation. When yeast is unavailable, several common kitchen ingredients can achieve similar results through different chemical reactions.

However, it’s important to note that the texture, flavour, and timing will differ from those of traditional yeasted dough.

Read also: How to Substitute Fresh Yeast for Dry Yeast (and Vice Versa)

Here are reliable alternatives to use if you don’t have yeast.

Yeast is a single-celled microorganism vital in baking for leavening and flavour. It consumes sugars in flour and produces carbon dioxide, which gets trapped in gluten, causing the dough to rise and become airy.

During fermentation, enzymes convert starches into sugars that yeast can use. This gradual process ensures gluten development for a chewy texture and enhances flavour complexity.

Yeast activity produces alcohol and organic compounds, which contribute to aroma and taste, as well as strengthen the dough structure, thereby affecting chewiness and crumb.

All baking yeasts – fresh, dried, or instant – are Saccharomyces cerevisiae. Each type looks and tastes different, and needs specific timing, moisture, and warmth. When conditions are suitable, yeast consumes sugars, helping bread rise and develop flavour.

So, in short, yeast helps with:

▸ Rise and Aeration

• Carbon dioxide inflates gas cells (small air bubbles) in the dough, creating volume and an open crumb (the pattern of holes inside the bread).
• Continued gas release during baking gives oven spring (the rapid rise of dough in the oven due to expanding gases).

▸ Structure and Texture

• Fermentation strengthens gluten, letting dough trap gas.
• Results vary from tight, sandwich-style crumbs (fine, even texture inside bread) to open, artisanal holes (large, irregular holes), depending on hydration (the amount of water in the dough) and time.

▸ Flavour and Aroma

• Alcohols, organic acids, and esters (a type of compound with fruity aromas) formed during fermentation add depth and complexity to the flavour.
• Longer, cooler rises develop more complex notes than quick proofs.

▸ Crust and Colour

• Fermentation increases the availability of sugars, promoting Maillard browning (the reaction between proteins and sugars that creates golden crusts and rich flavours).
• A well-fermented dough bakes to a richer colour with a thinner, crisper crust.

▸ Keeping Quality

• Lower pH (a measure of acidity) and retained moisture slow staling slightly.
• Bread remains palatable for longer than its purely chemically leavened counterparts.

Notes:

• Salt moderates yeast activity; sugar feeds it, but too much can slow it by making it difficult for yeast to absorb water.
• Temperature guides activity: cooler for slow flavour build (developing more taste over time), warmer for speed (making the dough rise faster).
• Typical baker’s percentages for instant yeast range from 0.2% to 1% of flour weight. (Baker’s percentages mean ingredient weights compared to flour weight.) The exact amount depends on the dough style and time.

Several forms of yeast are used in baking, each with distinct properties and uses. The main types include:

▸ Fresh yeast (also called cake or compressed yeast): comes in pale, crumbly, refrigerated blocks. It differs from other yeasts by its mild flavour, easy solubility, and compatibility with sensitive doughs. Its short shelf life also sets it apart, making it rare in home kitchens.

▸ Active dry yeast: consists of brownish granules and is widely available. It keeps longer than fresh yeast. Dissolve in warm water before use, as it has a coating. It rises more slowly than instant yeast but is reliable.

▸ Instant yeast (also called quick or rapid-rise yeast): is finer than active dry yeast and mixes directly with flour. It works quickly, needs less rising time, and is the simplest option for most baking.

All types work the same way but differ in use, flavour, and timing. Fresh and active dry yeast suits traditional recipes requiring careful proofing. Instant yeast is faster and simpler. Choose based on availability, desired texture, and available time.

If you don’t have yeast, there are other ways to help your dough rise and become lighter. Here are some practical alternatives you can try:

• Sourdough Starter
• Baking Powder
• Bicarbonate of Soda (Baking Soda) Plus Acid
• Self-Raising Flour
• Beer
• Eggs
• Cream of Tartar
• Buttermilk
• Rice Bran
• Greek Yogurt
• Baking Soda, Milk, and Vinegar
• Steam
• Baker’s Ammonia

Each substitute works in its own way, so I’ll explain how and when to use them for the best results. Here’s a quick guide to help you decide:

• Sourdough Starter: Produces a chewy texture and tangy, complex flavours; best with longer rise times.
• Baking Powder: Provides immediate lift, creating a soft, airy texture in cakes and scones.
• Bicarbonate of Soda plus Acid: Causes a fast rise and imparts a light, fluffy texture to baked goods.
• Self-Raising Flour: Gives instant rise, resulting in a light and tender crumb for scones and muffins.
• Greek Yogurt/Buttermilk with Baking Soda: Adds moisture, resulting in a tender and moist crumb for quick bakes.

Sourdough starter is a mixture of flour and water that ferments naturally, cultivating wild yeast and beneficial bacteria. These microorganisms feed on the starches in the flour, producing the rise and unique flavour of sourdough bread.

To keep your starter strong and active, feed it regularly. Consistent feeding ensures the yeast and bacteria remain vigorous for optimal bread baking.

▸ When is it best to use a sourdough starter?

Sourdough starter works best in recipes requiring a slow fermentation, such as:

• Classic sourdough bread, rustic loaves, artisan bread and country-style loaves
• Rustic rolls, simple buns, batards, and boules
• Pizza doughs that benefit from a chewy, open crumb
• Focaccia and other breads where a complex, tangy flavour adds character

Note: Sourdough starter is not suitable for cakes or quick breads, as its slower fermentation leads to a denser, chewier texture and a tangy flavour.

▸ How to use sourdough starter as a yeast substitute?

• To substitute for commercial yeast, use 150–200 g of active sourdough starter per 500 g of flour in your dough.
• Since sourdough starter contains equal parts flour and water by weight, reduce both flour and water in your recipe accordingly to keep the dough balanced.

Because sourdough rises more slowly, allow extra time for fermentation. The dough is ready when it has doubled in size, springs back when gently pressed, and develops a smooth, domed surface.

Feed your starter 4–6 hours before baking by discarding most of it and replenishing with fresh flour and water.

▸ How to make a sourdough starter?

To make your own starter, combine flour and water using this method:

You need:

• white or wholemeal flour
• water (filtered or tap, room temperature; not hot)

Day 1: Mix 50g of flour (white or wholemeal) with 50g of room-temperature water in a jar. Stir until smooth, then scrape down the sides. Cover loosely (not airtight) and leave at room temperature (approximately 20–22°C or 68–72°F) for 24 hours.

Day 2: Check for a few bubbles or a yeasty aroma. Remove half the mixture. Add 50g of flour and 50g of water to the remaining mixture. Stir, cover loosely, and let it sit.

Days 3–6: Discard and feed daily. By day 3–5, bubbles and a sour smell should develop. If the mixture rises after feeding, it’s getting stronger.

Day 7: The starter should be reliably bubbly and rise to double in about 4–6 hours at room temperature after feeding. It should develop a pleasant, slightly tangy scent. It’s now ready to bake with.

If unused, refrigerate starter and feed weekly. Before baking, let it warm up, discard half, and feed until bubbly.

▸ What to expect in texture and flavour from sourdough starter?

Sourdough imparts a mild tang and rich aroma, making it ideal for rustic loaves, baguettes, and open-crumb breads, but less suitable for soft or sweet varieties.

Baking powder is a leavening agent made from baking soda and acids. When you add it to the dough, it quickly creates bubbles that make the dough rise, so you don’t have to wait for fermentation.

▸ When is it best to use a baking powder?

Baking powder is best for recipes that don’t require long fermentation or gluten development. It’s a good choice for:

• Quick breads (such as soda bread)
• Scones
• Muffins
• Pancakes
• Some flatbreads
• Quick pizza bases
• Cakes

Note: Keep in mind that baking powder isn’t right for traditional yeasted breads, since those need time to develop their flavour and texture.

▸ How to use baking powder as a yeast substitute?

• Use about 2 to 3 teaspoons of baking powder for every 500 grams of flour.
• Mix the baking powder thoroughly into the dry ingredients.
• Bake the dough or batter immediately, as baking powder reacts as soon as it becomes wet.
• You don’t need to let the dough rise or wait for proofing, because baking powder starts working as soon as it’s mixed with liquid.

▸ What to expect in texture and flavour from baking powder?

Baking powder gives breads a soft, cake-like crumb and mild flavour. Unlike yeast, it does not create large air pockets or a stretchy, chewy texture. Expect denser, softer results rather than the open, airy structure typical of yeasted breads.

Baking soda (also known as bicarbonate of soda) is a basic powder that requires an acidic substance to work. When you mix them, they react and make bubbles of carbon dioxide, which help dough or batter rise fast.

▸ When is it best to use baking soda + acid?

Use this method for quick-rise, tender bakes such as:

• Soda bread
• Pancakes and fritters
• Quick muffins
• Certain flatbreads
• Some cakes
• Crumpets

Note: This method is ideal for recipes that require mixing and baking without waiting. It is not a good fit for breads that require slow rising or have a chewy, airy texture, such as those made with yeast.

▸ How to use bicarbonate of soda and acid as a yeast substitute?

• For every 500g of flour, use approximately 1 teaspoon of baking soda.
• Add 2 teaspoons of acid (such as lemon juice, vinegar, yoghurt, or buttermilk) to the wet ingredients.
• Mix your dough or batter just before baking, since the reaction begins as soon as you combine the ingredients.
• Bake immediately for proper lift.

▸ What to expect in texture and flavour from bicarbonate of soda + acid?

Bakes made this way are soft and moist, with a slight tang from the acid. They rise fast, but do not have the rich flavour that yeast gives.

Self-raising flour is simply regular all-purpose flour mixed with baking powder and sometimes a small amount of salt. It helps your baked goods rise quickly, so you don’t need to add any extra leavening.

▸ When is it best to use self-raising flour?

Self-raising flour is great for recipes you want to make quickly, like:

• Scones
• Pancakes
• Muffins
• Quick cakes
• Simple biscuits (cookies)
• Certain flatbreads

Note: It doesn’t work well for traditional breads. These require time to rise, creating a chewy, airy texture. Bakes made with self-raising flour will be softer and less chewy.

▸ How to use self-raising flour as a yeast substitute?

• Simply substitute the plain flour and baking powder in your recipe with the same amount of self-raising flour.
• If your recipe calls for yeast and plain flour, you can use self-raising flour as a substitute, omitting the yeast. The result will be lighter and more like cake.

▸ What to expect in texture and flavour from self-raising flour?

Bakes made with self-raising flour turn out soft and light. They won’t have the chewy, elastic, or holey texture of yeasted bread. The flavour is milder, and the dough rises quickly as soon as you add liquids and start baking.

Beer contains a small amount of active yeast, natural carbonation, and malty, toasty flavours. While it can’t provide a substantial, sustained rise like baker’s yeast, it adds moisture, a slight lift, and a pleasant taste to quick breads.

▸ When is it best to use beer?

Beer works best in recipes for quick breads that benefit from mild aeration and extra flavour, such as:

• Beer breads
• Soda bread variants
• Savoury muffins and scones
• Some pancakes and batters

Note: Beer doesn’t work well for classic breads that need a lot of rising, because most beers don’t have enough live yeast to make doughs with lots of gluten.

▸ How to use beer as a yeast substitute?

• Replace part or all of the liquid in your bread or batter recipe with beer.
• In beer bread recipes, mix self-raising flour (or a combination of flour and baking powder) with beer and any other desired ingredients, then bake immediately.
• The bubbles in beer help make the crumb soft, and any live yeast or enzymes in the beer can add a bit of extra flavour.
• Light or pale beers add a gentle flavour, while darker beers or stouts produce richer, malty notes.

▸ What to expect in texture and flavour from beer?

Beer breads and similar recipes will rise slightly and remain soft, with the unique flavour of the beer. The rise is gentler than what you get from yeast or baking powder, so that you won’t notice much of a yeasty smell or chewy texture.

Eggs help give baked goods structure, moisture, and some lift. Beating eggs into batter makes cakes and breads lighter, especially if you whip the whites and gently mix them in. Unlike yeast, eggs cannot ferment dough or create a significant rise, as their proteins only trap air that expands in the oven for a gentle lift.

▸ When is it best to use eggs?

Eggs cannot fully replace yeast because they do not cause dough to ferment or rise in the same way. However, they can add lift and fluffiness to some recipes. Eggs work best in these types of recipes:

• Pancakes and waffles
• Sponge cakes
• Choux pastry
• Some muffins and friands
• Light quick breads
• Enriched breads like brioche (alongside yeast, not instead of it)

Note: Eggs are not suitable for traditional bread or any recipe that depends on slow fermentation and a chewy texture.

▸ How to use eggs as a yeast substitute?

• To replace a packet of yeast, use 3 egg whites whipped to stiff peaks.

▸ What to expect in texture and flavour from eggs?

Baked goods made with eggs but no yeast are typically soft, moist, and slightly airy. They will not have the chewy texture or complex crumb of bread made with yeast. The flavour is mild and somewhat rich.

Cream of tartar is a fine, acidic powder called potassium bitartrate. In baking, it stabilises whipped egg whites and activates baking soda. Alone, it won’t make dough rise, but with baking soda, it makes dough and batter light and airy.

▸ When is it best to use cream of tartar?

Cream of tartar with baking soda helps baked goods rise quickly, making it best for recipes that need fast rising, such as:

• Cakes and sponges (e.g. angel food cake)
• Meringues
• Biscuits and cookies
• Pancakes
• Soda breads

Note: Cream of tartar is best suited for quick rises and soft textures, rather than traditional or chewy breads. Use it when you want a light result instead of yeast flavour.

▸ How to use cream of tartar as a yeast substitute?

• Combine ½ teaspoon cream of tartar with ¼ teaspoon baking soda for every 125 grams of flour to make your own baking powder substitute.
• Add cream of tartar and baking soda to the dry ingredients, then mix. Next, add the liquids and bake immediately.

▸ What to expect in texture and flavour from cream of tartar?

Cream of tartar and baking soda cause baked goods to rise immediately and create a light texture. The flavour is neutral unless too much tartar is used, which can have a sour taste.

Buttermilk is a mildly acidic, cultured dairy product made by fermenting milk with lactic acid bacteria. Thicker than regular milk, it adds moisture and a gentle tang to baked goods.

When you mix buttermilk with baking soda, the acid in the buttermilk reacts with the soda to make carbon dioxide. This gas helps batters and doughs rise right away.

▸ When is it best to use buttermilk?

Buttermilk is ideal for recipes that require a soft texture and a mild flavour, without the yeasty taste found in some recipes, such as:

• Soda breads
• Scones and muffins
• Pancakes and drop scones
• Simple cakes and biscuits

▸ How to use buttermilk as a yeast substitute?

• Use buttermilk as the liquid in the recipe.
• For every 500g of flour, add 1 teaspoon of baking soda to the dry ingredients.
• Mix everything quickly and place it in the oven immediately to achieve the best rise.
• Combine buttermilk with self-raising flour or baking powder for extra lift.

▸ What to expect in texture and flavour from buttermilk?

Baked goods made with buttermilk and baking soda turn out tender, moist, and light, with a mild tang. They rise quickly without any waiting, but they won’t have the chewy texture or deep flavour of bread made with yeast.

Rice bran is the outer layer of the rice grain, removed during milling. Packed with fibre, vitamins, minerals, and healthy fats, it enhances baking by adding nutrition, a nutty flavour, and texture.

Rice bran does not make dough rise like yeast, but when combined with baking powder or soda, it boosts nutrition in baked goods, making it a common substitute in these recipes.

▸ When is it best to use rice bran?

Rice bran can be used as an addition in:

• Soda breads or quick breads (with baking powder or soda for lift)
• Muffins and cakes
• Biscuits and crackers
• Multigrain or high-fibre bakes

▸ How to use rice bran as a yeast substitute?

• Replace 10–20% of the flour in your recipe with rice bran for an extra boost of nutrients and a unique flavour.
• Use rice bran with baking powder or soda. It supports structure and absorbs moisture, but does not provide rise.

▸ What to expect in texture and flavour from rice bran?

Baked goods with rice bran are dense, golden, and mildly nutty. It adds nutrition and moisture, but needs other leavening agents for rise.

Greek yoghurt is thick, creamy, and tangy. Compared to regular yoghurt, it has more protein and less liquid, giving it a rich, smooth texture.

Greek yoghurt cannot make dough rise like yeast does, which ferments sugars over time and produces gas that gives yeasted bread its airy texture. Instead, the acidity in Greek yoghurt reacts quickly with baking soda, generating bubbles that help the dough or batter rise rapidly, similar to a chemical leavening process.

▸ When is it best to use Greek yoghurt?

Greek yoghurt works well in:

• Soda breads
• Muffins and scones
• Pancakes
• Quick cakes and loaves
• Flatbreads
• Drop biscuits

Note: This suits recipes that need extra moisture and a tender, tangy crumb. It is not suitable for recipes that require a chewy texture or long fermentation.

▸ How to use Greek yoghurt as a yeast substitute?

• Replace some or all of the liquid in your recipe with Greek yoghurt.
• For 500g of flour, add 1 tsp of baking soda to the dry ingredients.
• Mix the dough or batter and bake it immediately for optimal rise.
• Using self-raising flour or baking powder also gives a lighter result.

▸ What to expect in texture and flavour from Greek yoghurt?

Baked goods with Greek yoghurt are soft, moist, and slightly tangy. The rise is quick, and the crumb stays tender. The tanginess adds depth without overpowering sweetness or savoury notes.

Baking soda is a chemical that helps doughs and batters rise by creating carbon dioxide gas when it meets an acid. Here, mixing milk with vinegar makes a slightly sour liquid, which reacts with baking soda to give your baked goods a quick lift.

This method uses three common ingredients:

• Baking soda (bicarbonate of soda): an alkaline powder that produces gas bubbles when activated.
• Milk: acts as the main liquid for texture and moisture.
• Vinegar: provides the necessary acid to trigger the reaction with baking soda

Mixing milk and vinegar causes the milk to curdle slightly, transforming it into a consistency similar to buttermilk. When you add baking soda, it creates bubbles that help your dough or batter rise, so you don’t need yeast.

▸ When is it best to use baking soda, milk, and vinegar?

This mix works well when you want to bake something quickly and get a light, tender texture. Milk and vinegar with baking soda are suitable for:

• Soda breads
• Scones and muffins
• Pancakes and crumpets
• waffles
• Some simple cakes or quick breads
• Certain flatbreads
• Soft biscuits (cookies)

▸ How to use baking soda, milk, and vinegar as a yeast substitute?

• For every 250 ml (1 cup) of milk, add 1 tablespoon of vinegar and let it sit for a few minutes to sour.
• In your dry mix, include 1 teaspoon of baking soda per 500 g of flour.
• Combine the soured milk with the dry ingredients and mix well.
• Bake straight away to capture the maximum lift from the chemical reaction.
• Adjust sugar for taste if needed, as vinegar adds a slight sharpness.

▸ What to expect in texture and flavour from baking soda, milk, and vinegar?

Bakes made this way turn out soft, moist, and a little tangy, much like those made with buttermilk. They rise quickly and have a tender crumb, though they won’t be as airy or chewy as bread made with yeast.

Steam is a physical leavener that increases dough volume as air or liquid evaporates. Unlike yeast or baking powder, steam is not a chemical leavening agent, but it helps certain baked goods expand quickly and form a structure, especially in recipes with a high moisture content.

When you bake dough or batter with lots of water in a very hot oven, the water quickly turns to steam. This steam causes the dough to puff up quickly, forming air pockets and a hollow or layered texture. This is a mechanical effect, not caused by fermentation or chemicals.

▸ When is it best to use steam?

Steam acts as the primary leavening agent, lifting the dough through sheer pressure. The result is a product that is light, airy, and sometimes hollow inside. Steam is used in:

• Popovers and Yorkshire puddings
• Crêpes and pancakes
• Choux pastry (for éclairs or profiteroles)
• Some types of flatbreads (like lavash, matzo, pita, or Indian chapati)
• Steamed buns or dumplings

▸ How to use steam as a yeast substitute?

• Prepare a batter or dough with high water content.
• Use a hot oven (usually 220–230°C or 425–446°F), a skillet, or a steamer to ensure the mixture heats quickly.
• For extra steam, you can add water to a hot tray at the bottom of the oven; however, in most recipes, the dough's own moisture is sufficient.

▸ What to expect in texture and flavour from steam?

Baked goods leavened with steam tend to be light and airy, often with a hollow interior. The crumb is soft, with a mild flavour due to the lack of fermentation.

Baker’s ammonia, also known as ammonium carbonate, is a traditional leavening agent used before the advent of baking powder. It releases carbon dioxide and ammonia gases when heated, which helps the dough rise and become crisp. 

A staple in European baking, it breaks down into gases upon heating, with the ammonia escaping without taste in thin, dry baked goods. Unlike yeast, it acts immediately without fermentation.

▸ When is it best to use baker’s ammonia?

Baker’s ammonia works best for:

• Thin, crisp biscuits and cookies
• Some crackers
• Wafer-style bakes
• Certain traditional European pastries

Note: It’s best to avoid using baker’s ammonia in cakes, muffins, or moist breads, since its strong smell only goes away in dry, small baked goods.

▸ How to use baker’s ammonia as a yeast substitute?

• Use baking soda in recipes made for it, or as a substitute for baking powder in thin, dry biscuit recipes.
• Follow the recipe’s instructions, but typically, you’ll only need a small amount, such as ¼ to ½ teaspoon per 250 grams of flour.
• Mix the dry ingredients together before adding the liquids.
• Bake in a well-ventilated oven, as the ammonia smell is strong while baking, but dissipates once the food is baked and cooled.

▸ What to expect in texture and flavour from baker’s ammonia?

Baked goods made with baker’s ammonia rise fast and turn out light, crisp, and dry. You won’t get any tangy flavour, just a clean, snappy texture. If you use it in thick or moist bakes, however, the ammonia taste and smell may linger.

Yeast is essential for breads that require slow fermentation to develop proper structure and flavour. Substituting it in these recipes often results in poor texture and taste.

Do not substitute yeast in these situations:

• Traditional bread loaves (e.g., sourdough, baguette, rye, brioche): yeast is needed for rise, chew, and flavour. Quick substitutes can’t create the gluten network for an open crumb.
• Open-crumb breads (e.g., ciabatta): yeast’s slow action creates a light, airy texture. Chemical leaveners work too fast, resulting in dense, cake-like bread.
• Slow-fermented breads: yeast fermentation over several hours develops deep flavour and structure. Chemical leaveners cannot match this.
• Enriched doughs (e.g., brioche, challah): yeast lifts rich doughs with butter, eggs, or milk; substitutes yield dense results.
• Chewy breads with defined crust and crumb: yeast is needed for proper texture; substitutes produce softer, cake-like bread.
• Flavour: only yeast fermentation brings complex aromas and taste; chemical leaveners lack depth.

Note: For specific ratios and method details, see the corresponding sections in the post.

• Vegan: Sourdough starter (without honey or dairy), baking powder, baking soda + acid (with non-dairy acid), self-raising flour (check label), beer (check label), cream of tartar + soda.
• Dairy-Free: Sourdough starter, baking powder, baking soda + acid (with lemon juice or vinegar), self-raising flour (check label), beer (check label), cream of tartar + soda, eggs (if not allergic).
• Gluten-Free: Use gluten-free flour blends for baking powder, baking soda + acid, and self-raising flour bases. Sourdough starter can be made with gluten-free flour. Many beers and self-raising flours contain gluten, so check labels.
• Egg-Free: All except for the egg-based substitute.

Always verify packaged ingredients for allergens.

In short, if a recipe needs yeast for texture, flavor, freshness, or structure, a substitute probably won’t give you the same results. Yeast is key for recipes that need slow fermentation and a firm, flavorful crumb. Quick leaveners are best for times when speed is more important than flavour tradition. Still, feel free to try substitutes in non-bread recipes.